Lipophilic components of three herbs, sage, thyme, and rosemary, were extracted into refined rapeseed oil by continuous stirring at 30°C for 24 h. The oxidative and frying stability of the flavored oil was assessed by Rancimat at 120°C and frying of French fries at 175°C, respectively. In comparison to the control with an induction period of 4.1 h in the Rancimat test, the treatment with thyme, rosemary, and sage resulted in induction periods of 5.3, 9.3, and 11.0 h, respectively, corresponding to stabilization factors of 1.1, 2.0, and 2.4, respectively. In contrast to the oxidative stability at 120°C, treated oils exhibited significantly lower frying stability, compared to the control. For instance, whereas rapeseed oils treated with plant materials exceeded the 12% regulatory limit for oligomeric triacylglycerols within 20 h of frying, the limit was only exceeded after 25 h of frying in the control. However, despite the significantly higher level of thermo-oxidative degradation in the flavored oils, the sensory quality of the French fries prepared in these oils remained still acceptable within the frying time of 32 h whereas fries prepared in the control oil were judged unacceptable. Further, endogenous tocopherols were better protected in the treated oils.Practical applications: The prolongation of the shelf life of frying oils is of great economical and commercial importance. Thus, food processors are very interested in the improvement of the thermal stability of frying oils, which may provide remarkable savings. On the other side more and more flavored oils come to the market. Therefore it is important to have more information about the oxidative and thermal stability of such oils.

Methanolic extracts obtained by manual solvent extraction (MSE) and accelerated solvent extraction (ASE) of different Sudanese plant materials (Sclerocarya birrea leaves, Salvadora persica bark and leaves, Combretum hartmannianum leaves, Guiera senegalensis leaves and roots) were investigated for their antioxidant activity. There was no significant difference between the two extraction methods ( p < 0.01) regarding the total amount of phenolic compounds expressed as gallic acid equivalents (GAE) (52.6-166.7 mg GAE/g total extractable compounds for MSE and 53.1-169.3 mg GAE/g for ASE). In comparison to a control without extract, the extracts were remarkably effective in the b-carotene bleaching method, whereas the effectiveness was half or less in comparison to Trolox as standard antioxidant. Also using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method antioxidant activity could be shown in comparison to a control, however, the extracts were less effective than Trolox. No significant difference was found between the two extraction methods. The increase of the peroxide value of sunflower oil during storage at 708C was markedly lower after addition of the extracts in comparison to the control, but in the Rancimat test (1208C) the extracts showed only a small stabilization factor (F ¼ 0.9-1.4) especially in comparison to Trolox (F ¼ 5.8).

The purpose of this work was to study the effect of different moisture contents (12, 14, 16 and 18%) of conditioned hull barley and hull-less barley grains prior to milling on physical and sensory properties of bread baked from these barley flours. The results indicated that the specific volume of breads baked from barley flours and wheat-barley composite flours were enhanced with increasing conditioning moisture of barley grains prior to milling; therefore baking loss values decrease. On the other hand, increase the moisture content of barley grains prior to milling lead to improve all the tested parameters of sensory evaluation and retarded the staling rate of barley pan bread and wheat-barley breads. MATERIALS AND METHODSMaterials: Samples of hulled barley cultivars Giza 123 (six-row) and hull-less barley cultivars Giza 130 (six-row) were purchased from Agricultural Research Center of Giza. Wheat cultivar Mesr 1 was obtained from local farmer at Assiut Governorate. Methods: Milling: 50 kg of each hull and hull-less barley grains sample were cleaned thoroughly, and the foreign seeds and materials were removed by hand picking followed by sieving. The barley grains were then conditioned by wetting the grains using different amounts of tap water. The tempering process was completed by mixing and storing the moist grains for 15-24 hours to obtain different moisture contents of tempered grains at 12, 14, 16, and 18% prior to milling. Milling was carried out a local stone mill. The straight flours thus obtained was sieved through suitable sieves (350, 300 and 250 µm) to flour and other milling fractions. The obtained flour samples were cooled immediately and stored in air tight plastic containers at 4 ºC until analysis.

The present study was carried out to evaluate the protein concentratelow in some antinutrients prepared from defatted soybean and sunflower meals. Extractions of protein concentrate by different methods led to reducing some antinutrients in the final product according to preparing methods. Using of various solvent extraction techniques decreased phytic acid content by 39-42 and 78.5% in soybean and sunflower protein concentrate, respectively. Trypsin inhibitor, phenolic compounds and tannins were reduced in soybean and sunflower protein concentrate compared with its contents in the defatted meals. The reduction percentage of tannin content in the final protein concentrate reached 84% of its value in defatted sunflower meals.Addition soybean and sunflower protein concentrates low in antinutritional factors to wheat flour(72% extraction) by 5 and 10% levels in making biscuit improved protein percentage from 7 to 14%. The sensory evaluation of biscuit supplemented with 5 and 10% soybean protein concentrate low in antinutritional factors revealed that, no significant differences between all biscuit samples and the control in their texture. Biscuit fortified by lowantinutrients sunflower protein concentrate by 5 and 10% had good sensory scores of all characteristics. The sensory evaluation indicated that, biscuit could be fortified by soybean or sunflower protein concentrate up to 10% of wheat flour without affecting their quality.

Oilseeds contain different constituents with antioxidant activity especially phenolic compounds and tannins, this study was conducted to evaluate the possible effects of some domestic processes such as dehulling, soaking, ordinary and pressure cooking, germination, fermentation and microwave heating on the contents of phenolic compounds and tannins in some oilseeds. The data revealed that oil seeds could be considered as a rich source of oils and proteins. Phenolic compounds contents of raw oil seeds were; 978.4, 968.0, 862.75, 915.0 and 1063.4 mg/100 g, while, tannin contents were; 510.0, 490.0, 457.0, 457.0 and 440.0 mg/100 g on dry weight basis in peanut, sesame, soybean, safflower and sunflower, respectively. All processing treatments reduced the phenolic compounds except dehulling of sunflower seeds which was increased by 9.6%. Dehulling of oil seeds reduced tannin content by 9-26.5%, while during cooking processes, tannin leaching out in cooking water resulted in a reduction in its content by 4.5-19.6% for ordinary cooking and 5.2-20.2% for pressure cooking. Germination and fermentation processes decreased tannin by 12.5-34.7 and 13.6-49.0%, respectively. Microwave heating treatment had an effect in removal of tannins from seeds than other cooking methods. The reduction ranged between 8.8-24.4% of its initial content in raw oil seeds. The study concluded that all processing treatments used in the study had an effect on the oilseeds content from both phenolic compounds and tannins.